| Cook Time | 60 minutes |
| Servings |
Ingredients
- 400 gram Mango canned
- 200 milliliters Cream (33%)
- 2 pieces Egg yolk
- 100 gram Sugar
- 5 gram Vanilla sugar
- 50 gram Almonds
- 30 gram Water
Ingredients
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Instructions
- With mango juice drain and grind in a blender. Wipe through a strainer.
- Yolks mix with sugar and vanilla sugar. Add half of the grated mash. And beat all the mixer to a magnificent state. Put this mixture on a water bath and heat for 7-10 minutes stirring constantly. Thus, the yolks will be pasteurized. Remove from the bath and cool. Add the remaining mango puree. Stir.
- Cream whip until stable forms of peak. Add the yolk-mango puree and mix gently. Put this mixture in the freezer for 2-3 hours.
- After time to get ice cream and stir with a fork. To put it in silicone moulds and freeze.
- For roasting, I used a ready-made dry caramel, it was mixed with crushed almonds. Poured on a silicone Mat, leveled and baked At t 190g until Golden brown for about 7-10 minutes. Cool. And remove the Mat. If you do not have ready-made caramel, then pour water into the saucepan and pour the sugar. Bring the syrup to a Golden color. Add toasted in a dry frying pan, chopped nuts and mix to cover all the caramel nuts. Parchment grease with butter and put the nut-caramel mixture, smooth. Cool and ready!
- Almonds grind in a blender. Spread out on portion plates.
- Removing ice cream from the molds and place on ice. Decorate as desired.
